Ingredients
The following ingredients have 11 Servings
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (156g) dark molasses
- 3/4 cup (150g) packed dark brown sugar
- 1/4 cup (60ml) water
- 2 large eggs
- 1/4 cup (60ml) whole milk
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1/2 cup (41g) unsweetened cocoa powder, plus more for dusting
- 3/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 4 oz (112g) cream cheese, softened to room temperature
- 2-3 cups (240-360g) confectioners’ sugar
- 2-4 Tablespoons milk
- 1 teaspoon pure vanilla extract
- optional: chocolate sauce, for drizzling
Instruction
- Preheat oven to 325°F (163°C). Spray a 9-inch Bundt pan with nonstick spray. Dust with cocoa powder and tap out excess. Set aside.
- Over medium-low heat, melt together the oil, molasses, brown sugar, and 1/4 cup water in a medium saucepan until all of the brown sugar has dissolved. Transfer to a large bowl and allow to cool for 5 minutes. Whisk the eggs and milk into the molasses mixture after it has cooled (to avoid heating and scrambling the eggs). Set aside.
- As the cake cools, make the frosting: In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the confectioners sugar. Add the vanilla and the milk, 1 tablespoon at a time until you’ve reached the desired thickness. Add a little more sugar or milk if necessary to achieve a spreadable frosting.
- Invert cake onto a cake stand or a large serving platter. Frost cake immediately before serving and drizzle with chocolate sauce (optional).
- Cake remains fresh for up to 4 days stored in the refrigerator.
